Method

1. Place the chickpeas in a large bowl and cover generously with boiling water. Leave to stand at room temperature overnight.

2. Preheat the oven to 180C fan-forced or 200C conventional.

3. Drain the chickpeas and simmer in a medium saucepan (starting in cold water) for 45-60 minutes or until quite soft.

4. While the chickpeas cook, place the mushrooms, gill side up, on a baking tray, drizzle with some of the oil, season and roast for 20 minutes or until dark and well cooked. Blitz the mushrooms in a food processor, along with any juices in the tray.

5. Reduce the red wine in a small saucepan to about 50-60ml (if you take it too far, add a little more wine and reduce again).

6. To a large bowl, add the garlic, season, then add the sherry vinegar, mustard and remaining oil. Mix then tip in the mushroom puree, the red-wine reduction and most of the tarragon. Mix well.

8. Drain the chickpeas and toss through the dressing while still warm. Check the seasoning, garnish with the remaining tarragon leaves and serve.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.